"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pickled Beans Recipe

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This recipe for Pickled Beans, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Frieders
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds fresh picked green beans.
1 gallon cider vinegar.
1 quart water.
1 cup salt.
1 cup mustard seed.
1 cluster garlic peeled and broken into cloves.
pickling spices ( optional)
fresh dill weed.

Directions:
Directions:
Clean and tip 5 lbs fresh green beans. Soak in cold water ( don't blanch)
Mix the vinegar, water, salt, mustard seed and bring to a boil.
Wash Ball jars and put one clove of garlic, one sprig of fresh dill weed in bottom, (add optional pickling spices now)pack the jars with beans.
When vinegar mix is boiling fill the jars and seal immediately.
To add a little heat to the beans you can add a tiny piece of dried jalapeņo or jabenaro pepper before packing the jars with beans.

Number Of Servings:
Number Of Servings:
Depends on the size of the jars, quart or pint
Preparation Time:
Preparation Time:
1/12 to 2 hours. Then let jars sit on the shelf for a few months.
Personal Notes:
Personal Notes:
All the kids just love these pickled beans. They are always the first thing to disappear from a relish tray.

 

 

 

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